Shrimp Stuffed Chicken Breasts

  • 4 boneless Chicken Breasts

Stuffing:

  • 4.25 oz can of tiny Shrimp
  • 4 Green Onions
  • 4 cloves of Garlic
  • 1/4 cup cooking Sherry
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Salt

Sauce:

  • 4 tablespoons Butter or Margarine
  • 1/8 cup cooking Sherry
  • 1 tablespoon Joe's Stuff
  • 3 tablespoons Lemon Juice
  • 2 tablespoon Worcestershire Sauce
  • Parsley and Paprika

About 3 hours before cooking, prepare the stuffing.

In a bowl, mash the Shrimp into a paste. Finely chop the Green Onions, including all the white part and about half the green stalks. Add the Onion, Sherry, Cayenne Pepper, and Salt to the Shrimp and mix together. Chill mixture for 2-3 hours.

Preheat oven to 350 degrees. Place each Chicken Breast flat on a cutting board and carefully cut a deep pocket into the side of the breast. Stand the breast on it's side with the opening facing up. Spoon the Shrimp mixture into the pocket and close the opening with toothpicks, leaving a 1/4" gap. Place stuffed breasts in a baking dish, with the open gap facing up.

In a saucepan, over medium-low heat, melt Butter and add remaining Sauce ingredients. Heat and mix completely, then pour sauce over the chicken making sure that some sauce enters the opening in each breast.

Cook for 55 minutes at 350 degrees, spooning sauce over the breasts every 10-15 minutes, again making sure some sauce enters the opening in each breast.

To serve: place breast on plate and cover with sauce. Sprinkle with Parsley and Paprika. Enjoy!

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